SEAFOOD GUMBO
About 9 cups; 5 to 6 servings
Brown in a Dutch oven over medium heat:
- 8 ounces andouille sausage or tasso ham, cut into ½-inch-thick slices or chunks
Transfer to paper towels to drain. Drain the rendered fat from the pot and add:
- 4 tablespoons (½ stick) butter
- ¼ cup vegetable oil
Once the butter has melted, whisk in a little at a time:
- ½ cup all-purpose flour
Cook, stirring constantly with a wooden spoon or whisk until the roux turns dark mahogany brown, about 20 minutes. Add and cook, stirring, until softened, about 10 minutes:
- 2 onions, chopped
- 3 celery ribs, chopped
- 1 large green bell pepper, chopped
Add and cook, stirring, for another 3 minutes:
- 4 to 6 garlic cloves, minced
- 1 to 2 jalapeño or serrano peppers, seeded and minced
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
Add:
Bring to a boil, add the reserved browned sausage, and simmer for 20 minutes. Add:
- 8 ounces peeled shrimp
- 8 ounces lump crabmeat, picked over for shells and cartilage
- (1 ½ cups sliced okra)
Return to a boil, then reduce the heat and simmer for another 10 minutes. Add:
- 16 medium to large live oysters, shucked, with juices strained and added, or about 1 pint of pasteurized oysters, with their liquor
Heat just until the oysters are plump. Season with:
- Salt and black pepper to taste
Serve over:
- Cooked jasmine rice
Sprinkle with:
- Chopped parsley or celery leaves
- Chopped green onion
Have on the table:
- (Filé powder)
- Louisiana-style hot sauce